Tiny Texas Sheet Cakes Recipes

Steps:

• Batter:.
• Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
• Remove from heat and add the rest of the batter ingredients.
• Mix with electric mixer until smooth.
• Pour into an 11 x 16 x 1.5-inch jelly roll pan.
• Bake at 350° for 20 minutes.
• Frosting:.
• Bring margarine (or butter), cocoa, and milk to a boil.
• Remove from heat and stir in confectioners' sugar and nuts.
• Add vanilla.
• Pour on cake as soon as it comes out of the oven.

Steps:

• In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , In a small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high for 30 seconds. Whisk in confectioners' sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired.

Steps:

• For cake: Mix sugar and flour in a large bowl.
• Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
• Pour cocoa mixture over the sugar and flour; stir well.
• Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
• Pour into a greased 11x16-inch oblong cake pan.
• Bake at 350 degrees for 40 to 45 minutes.
• For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
• Remove from heat and add powdered sugar and vanilla; beat well with mixer.
• Stir in nuts.
• Spread on cake while warm.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil; butter the foil.
• Toast the chiles in a dry medium saucepan over medium heat until darkened and pliable, about 5 minutes. Remove from the heat, add 1 cup water and soak until the chiles soften, about 5 more minutes. Transfer the chiles and soaking liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any chile pieces left in the sieve and add to the saucepan.
• Meanwhile, whisk the flour, granulated sugar, brown sugar, salt and baking powder together in a large bowl; set aside.
• Add the butter and cocoa powder to the saucepan with the chile puree; bring to a boil over medium heat, stirring, until the butter is melted. Pour into the flour mixture and stir until combined. Whisk the buttermilk, eggs, vanilla and baking soda together in a liquid measuring cup; stir into the batter in two additions until combined.
• Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool slightly in the pan.
• Meanwhile, make the frosting: Combine the pecans, butter, cayenne and salt in a medium saucepan. Cook over medium heat until the butter is melted and the pecans are lightly toasted, about 5 minutes. Remove 1/2 cup pecans with a slotted spoon and set aside for topping. Stir the cocoa powder into the saucepan and remove from the heat. Whisk in the confectioners' sugar in two batches, alternating with the milk, mixing well after each addition.
• Immediately pour the warm frosting over the warm cake and gently spread to cover. Top with the reserved pecans and let cool completely before slicing.

Steps:

• For the cake: Preheat oven to 400 degrees and grease a 13 by 9 inch baking pan. In a medium bowl stir together flour, baking soda, cinnamon, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed beat together butter, oil, sugar, eggs, milk, water, and vanilla. On low speed gradually add flour mixture and beat until blended.
• Pour into prepared pan and spread evenly. Bake until toothpick inserted into the center comes out clean, about 20 to 25 minutes. Make the icing while the cake is baking.
• For the icing: In a medium saucepan stir together milk and cocoa. Add butter, heat until butter is melted, stirring constantly over medium heat.
• Gradually stir in powdered sugar and vanilla. When the cake is just out of the oven spread icing over and sprinkle with pecans. Let cake cool completley on a cooling rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
• In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
• To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

Steps:

• Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
• In large bowl, stir together flour, granulated sugar and salt; set aside.
• In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
• Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Steps:

• In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.